Xanthan gum produced by Xanthomonas campestris from cheese whey: production optimisation and rheological characterisation

✍ Scribed by Michele Mesomo; Marceli Fernandes Silva; Gabriela Boni; Francine Ferreira Padilha; Marcio Mazutti; Altemir Mossi; Debora de Oliveira; Rogério Luis Cansian; Marco Di Luccio; Helen Treichel

• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 155 KB
• Volume: 89
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.3743